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Easter Egg Rocky Road



Rocky Road is by far one of my favourite deserts to nibble on. I love how you can actually combine nuts, chocolate, cookies, marshmallows and anything else your heart desires into a really fast to make, super-easy dessert, that everyone loves. Each chunky looking colourful little square is crunchy and chewy at the same time, smoothly chocolatey with a sour twist from the raspberries.
Historically, Rocky Road is a 100% American creation and it's name reflects it's appearance: it literally looks like a rocky road! It started off as ice-cream and if you look into who was the first to make it and in which state, there is a whole debate. I will not go into detail, I will just say 'THANK YOU!' to the real inventor, he made our lives a little more decadent!


This Easter version is fully loaded with mini pretzels, toasted coconut flakes, marshmallows, pistachios and crushed Easter eggs, sprinkled with freeze-dried raspberries and bound together with white chocolate. Bliss!


I could have named it 'Everything-but-the-kitchen-sink-Rocky Road' of course, but as I said: the fun of this dessert is that you can literally add anything you like and adjust it to your tastebuds.
It takes less than 15 minutes to put together and about 2 hours to set in the fridge, so it's definitely one of the desserts to make when you are short of time but still feel creative and want to make an Easter treat for your family. It is also one of the first desserts your kids can enjoy making with you, simple with a variety of stuff to add in, it's ideal for little hands!


You can substitute the pistachios with peanuts, the pretzels with crushed digestive cookies, omit the raspberries-but they give such a nice twist to the flavour it would be a shame-and of course, substitute the white chocolate with dark or milk one. You can meddle with it anyway you like, scroll down for pics of the dark chocolate version my Stella made right after I finished making this one-she used the marshmallows, toasted almonds, strawberry cream filled cookies, chocolate chips and sprinkles-and I have to say guests went for that version even more.
Have a happy Easter everyone!





      INGREDIENTS:
  • 450 gr of white melting chocolate-I used a 26% cocoa butter content one
  • 100 gr pistachio kernels
  • 1 cup mini pretzels
  • 1 cup mini marshmallows
  • 3/4 cup toasted coconut chips
  • 1/8 cup freeze dried raspberries-can be found in the baking aisles of large food stores
  • 180 gr of mini chocolate eggs-I used both white and milk chocolate ones, 2 bags of 90 gr each




      RECIPE:
  1. You will need a large bowl and a small oven tray lined with parchment paper. 
  2. Crush most of the mini Easter eggs with the flat surface of a large kitchen knife carefully breaking them in 2-3 pieces. Keep some whole for decoration.
  3. Measure all ingredients and place them in the large bowl. Make sure you leave out a small portion of the pretzels, pistachios and raspberry flakes to sprinkle the dessert with. Mix them well with a large spoon.
  4. Melt the chocolate in either the microwave or a double boiler, remembering to stir as needed-if using the microwave, stir every 30 seconds for about 3 minutes. For a double boiler stir occasionally until melted, 2-3 minutes. 
  5. Remove the melted chocolate from the heat and let stand for 1-2 minutes so it cools off just a little bit.
  6. Pour the chocolate in the bowl of ingredients and mix with a plastic spatula, careful not to smash the pretzels. 
  7. Pour the mixture in the prepared pan, spreading it evenly everywhere. Sprinkle with some of the raspberries and pistachios-you can crush them lightly- and press some pretzels and eggs on the surface.
  8. Cover with cling film and place in the refrigerator for 2-3 hours until set, or at least 30 minutes if you are in a hurry. 
  9. Remove from the tin by flipping the dessert on a wooden chopping board, removing the parchment paper and cutting into about 16-18 pieces. 
  10. Serve on a platter and allow everyone to enjoy! 






Stellas dark chocolate version, with 2 cups of marshmallows, 1 cup toasted almonds, 400 gr very dark chocolate-82%-6 strawberry cream filled cookies as we didn't have any more left, dark chocolate chips and various chocolate sprinkles. Turned out fab!








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